Raspberry Almond Shortbread Thumbprint Cookies
These soft, buttery thumbprint cookies are filled with sweet raspberry jam and topped with a delicate almond glaze. The perfect treat for any occasion!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
For the Glaze:
-
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
- 2–3 teaspoons milk
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Mix in the almond extract, then gradually add the flour and stir until a soft dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Bake for 12–14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While the cookies cool, prepare the glaze by whisking together powdered sugar, almond extract, and milk until smooth.
- Drizzle the glaze over the cooled cookies and let it set before serving.
Notes
- Use a piping bag for precise and beautiful glaze drizzles.
- Substitute raspberry jam with your favorite fruit preserves for variety.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg